Bring pot of water to roiling boil, and add pasta. Cook for 10-12 minutes until pasta is al dente.

Bring frying pan to medium heat. Add chicken, season with black pepper, cayenne pepper, garlic, and salt. Cook until internal temp reaches 165°F.

Wash all veggies. Shred spinach, and dice all other vegetables. Combine in small mixing bowl.

When chicken is cooked, remove from heat and chop into 1" wide strips.

When pasta reaches al dente, drain water. Add vegetables, chicken, and honey mustard. Return to heat for 3-5 minutes, stirring often.